Carrot Kheer | Carrot Payasam | Gajar ki Kheer

Carrot Kheer | Carrot Payasam | Gajar ki Kheer

Author: Rumki Paul
Course: Dessert
Cuisine: Indian
Preparation Time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Servings: 4-5 Persons

Carrot Kheer is one of the most popular homemade desserts in South Asian continent. In this recipe, grated Carrots are cooked in full fat milk with some dry fruits and sugar. This dessert is flavoured by a pinch of magical cardamom powder. It is a very easy and simple recipe. It is very rich in texture and flavour.

Carrot Kheer is a true treat for every person in winter, when fresh, tender and juicy Carrots are widely available in the market. I have many sweet childhood memories with this dessert. A bowl of Carrot Kheer with family and friends makes your day warm and happy.

I have learnt to prepare this masterpiece from my Mother. According to me, grating the Carrots manually using a grater is the most laborious job of this recipe. If you have food processor don’t hesitate to use it because it will save both your time and energy.

Which Carrots to be used for the Carrot Kheer?

Normally, people prefer Delhi wali gajar (Red carrot) for preparing halwa and kheer. But unfortunately, red Carrots are not easily available everywhere. You can prepare this kheer with normal Carrots (Orange carrots) too. Though the flavours of both the Carrots are different from each other, but it hardly makes any difference if you cook it in a traditional way using slow process of cooking. In fact, I have prepared this halwa with normal Carrots.

Best way to make your kids eat Carrots

Normally kids try to escape from healthy vegetables like Carrots. This yummy dessert is one of the easiest ways to make your kids eat healthy Carrots and milk together in such a delicious way. It helped my mom a lot during my childhood and now it’s helping me a lot. You must try it once.

What is the difference between Carrot Kheer and Gajar Ka Halwa?

Though the ingredients used for both the recipes are almost same, but the different proportions of ingredients of both the dishes make the difference in taste, texture and flavour of each of them.

Gajar Ka Halwa is much richer than Carrot Kheer. Normally in Gajar Ka Halwa is full of Ghee, Mawa, nuts and dry fruits. On the other hand, in Carrot Kheer, very less amount of Ghee and nuts are used.

Gajar Ka Halwa is a slower cooking recipe than Carrot Kheer. Carrot Kheer gets prepared much more quickly and easily than Gajar Ka Halwa.

In case of Gajar Ka Halwa, tender carrots are merged with Mawa, Milk and Ghee and hence the texture is quite solid. But the texture of Carrot Kheer is semi liquid where grated Carrots float in thick and creamy sweetened milk.

How to make Carrot Kheer

Carrot Kheer is one of the most popular comfort foods in India. It requires very limited and common ingredients to be prepared. First, I have grated the Carrots and then I have fried them in Ghee (Clarified Butter), for some time, before adding into milk. I have used Cardamom powder for flavouring. It goes awesome with the dessert.

I have also used Raisins and Cashews in this dish. You can add any of your favourite nuts to enhance the taste of the dish.

As I have not used any evaporated milk in this recipe, so have slowly cooked the Milk to reduce its quantity to a perfect texture. But you can use evaporated milk to reduce the effort and duration of cooking of the dish.

I have added sugar as per my preferable taste. You can increase or decrease the quantity of sugar according to your preferable taste.

Ingredients:

• 2 cups Carrots, grated
• 1 litre full fat Milk
• ½ Cup Sugar (Adjustable according to taste)
• ¼ teaspoon of Cardamom powder
• 2 tablespoons Cashew nuts
• 2-3 tablespoons Raisins
• 1 tablespoon desi Ghee

1. Add desi Ghee into a non-stick pan.
   

2. Once the Ghee has melted, add Raisins and Cashews.
   
   

3. Fry them in low medium flame for 30 seconds to 1 minute.
4. Transfer them to a plate.
   

5. Add grated Carrots into the pan and give a nice mix.
   

6. Cover the pan and cook it for 5 minutes in low flame.
7. Switch off the flame.
8. On the other side, take the Milk in a heavy bottom Saucepan and bring it to boil.
   

9. Cook it in medium flame and stir occasionally.
10. Once the Milk starts boiling, cook it in medium low flame.
11. Stir occasionally until the Milk reduced to around 800ml.
12. Add the Carrots (Step 6) and mix it properly.
    

13. Cook it in low flame for 15 minutes until the Carrots become tender.
14. Stir occasionally or else the Milk will start sticking to the bottom of the Saucepan.
15. Add Sugar, dry fruits and stir them well.
    

16. Cook them in medium flame until you get the desired consistency. Stir occasionally.
17. Sprinkle Cardamom powder on the top and give a nice mix.
    

18. Cook for another minute in low flame and switch off the flame.